wa DART DETECT ADULTERATION WITH RAPID TEST | SSA ‘000 sarery ano stanoanos "AUTHORITY OF NDIA Inspiring Trust, Assuring Safe & Nutritious Foodj ISSA 1200 sar ano staionsos aston oe noIR Inspiring Trust, Assuring Safe & Nutritious Food COMMON QUICK TESTS FOR DETECTION OF SOME FOOD ADULTERANTS AT HOUSEHOLDPREFACE As a part of a mandate to ensure safe food to the citizens, Food Safety and Standards Authority of India (FSSA conducts testing of food for different type of adulterants, chemical and micro-biological contaminants and other safety parameters for food. Such food testing is done by FSSAI through a network of FSSAI notified laboratories across the country. Hundreds of thousands of tests are conducted in these labs by FSSAI laboratories every year. A consumer can also take samples of food and get it tested in such labs. If on such testing the food is found to be unsafe, the cost of testing is reimbursed to the consumers. Simultaneously the food safety officers take samples of such products for enforcement purposes. While the above tests often require sophisticated equipment and highly trained personnels, there are some common adulterants and contaminants that can be tested by citizens themselves. This book is a compilation of such common tests for Detecting ‘Adulterants with Rapid Testing (DART) and covers common adulterants such as artificial and toxic colours, extraneous matters deliberately for otherwise added with food ete, Itis hoped that the citizens find this compilation of common tests useful. Any suggestions or feedback for any other common tests that could be added in such a compilation would be appreciated. This compilation has been done by expert team at FSSAI with the support of scientists from ITC Life Sciences and Technology Centre at Bengaluru. The help of the centre in preparation of manualis gratefully acknowledged. Pawan Agarwal Chief Executive Officer Food Safety and Standards Authority of IndiaQUICK TESTS FOR SOME ADULTERANTS IN FOODS INDEX Milk and milk products ... Oils and fats ...... Sugars and confectionery .. Food grains and its products Spices and condiments .. Miscellaneous .. Inspiring Trust, Assuring Safe & Nutritious FoodMilk and Milk Products02 MES Detection of water in milk Testing method: © Puta drop of milk on a polished slanting surface. © Pure milk either stays or flows slowly leaving a white tral behind © Milk adulterated with water wil flow immediately without leaving a mark. Detection of detergent in milk Testing method: @ _ Take 5 to 10m! of sample with an equal amount of water. @ Shake the contents thoroughly © milk is adulterated with detergent, it forms dense lather, © Pare milk will form very thin foam layer due to agitation.TEST 3 Detection of starch in milk and milk products (khoya, chenna, paneer) Testing method: © Boil 2-3 ml of sample with Smi of water. © Cool and add 2-3 drops of tincture of iodine © Formation of blue colour indicates the presence of starch, (in the case of milk, addition of water and boiling is not required) wl Detection of mashed potatoes, sweet potatoes and other starches in ghee/butter PCM etc nati g Testing method: © Take % teaspoon of ghee/butter in a transparent glass bowl © Add 2-3 drops of tincture of iodine. © Formation of blue colour indicates the presence of mashed potatoes, sweet potatoes and other starches. 03Testing method: @ Take coconut oil in a transparent glass. © After refrigeration, coconut oil solidifies. @ Place this glass in refrigerator for 30 minutes. (Go not keep in the freezer) @ If coconut oil is adulterated, then other oils remain as a separate layer. 05Sugars and ConfectioneryTesting method 1: Take a transparent glass of water. ‘Add a drop of honey to the glass. Pure honey will not disperse in water. If the drop of honey disperses in water, it indicates the presence of added sugar. e000 Test 19 method: @ Take a transparent glass of water, © Dissolve 10g of sample in water, Testing method 2: © Take a cotton wick dipped in a pure honey and light with a match stick © Pure honey wil burn, © ifadulterated, the presence of water will not allow the honey to burn ift does; it will produce a cracking sound, © If sugar/pithi sugar/jaggery is mixed with chalk, the adulterant will settle down at the bottom, 07MRR Detection of extraneous matter (dust, pebble, stone, straw, weed seeds, damaged grain, weeviled grain, insects, rodent hair and excreta) in food grains Testing method: © Take small quantity of sample in a glass plate. @ Examine the impurities visually. © Pure food grains will not have any such impurities. © Impurities are observed visually in adulterated food grains. Detection of ergot (a fungus containing poisonous substance) in food grains Testing method: @ Put some grains in a transparent glass containing 20% of salt solution. (20g of table salt/iodised salt in 100ml of water) © Ergot floats over the surface while sound grains settle down. © Purple black, longer sized grains show the presence of ergots. 0910 MES Detection of dhatura in food grains Testing method: @ Take small quantity of food grains in a glass plate © Examine the impurities visually. © Dhatura seeds which are flat with edges and blackish brown in colour ‘can be separated out by close examination, Detection of excess bran in wheat flour Testing method: @ Toke a transparent glas of water. © Sprinkle a spoon of wheat flour on the surface of water. © Pure wheat flour will nt show excess bran on water surface © Aduiterated wheat flour shows excess bran floating on water surface cesar eee eR air aMSRR Detection of khesari dal in dal whole and split Testing method: ‘Take small quantity of dal whole or split in a glass plate, Examine the impurities visually. Pure dal will not have any such impurities. Khesari dal which has edged type appearance showing a slant on one side and square in appearance can be separated out by close examination. e000 Detection of added colour in food grains Testing method: Take a transparent glass of water. Add 2 teaspoons of food grains and mix thoroughly. Pure food grains will not leave any colour. Adulterated food grains leaves colour immediately in water, e000 eM ror) ch12 BSR Detection of iron Testing method: © Take small quantity of sample in a glass plate. @ Move the magnet through the flour. © Pure flour will not show any iron filings on the magnet. © Ifflouris adulterated, then iron filings will be seen on the magnet. ings in atta/maida/suji (rawa) Detection of turmeric in sella rice Testing method: @ Take a tea spoon of rice in a glass plate. © Sprinkle a small amount of soaked lime (commonly known as chuna which is used in pan) on the rice grains. © Pure grains will not form red colour. © Adulterated grains will form red colour. — fy:BER Detection of rhodamine B in ragi Testing method: @ Take cotton ball soaked in water or vegetable cil. (conduct the test separately) @ Rub the outer surface of the ragi. © If cotton absorbs colour, then it indicates the adulteration of rhodamine B for © colouring the outer surface of ragi e& PMc)(ore sem bd ICMGS Detection of foreign resin in asafoetida (hing) Testing method: @ Burn small quantity of asafoetida in a stainless steel spoon, © Pure asafoetida will burn like camphor. © Adulterated asafoctida will not produce bright flame like camphor Detection of soap stone or other earthy matter in asafoetida (hing) Te @ Shake little portion of the sample with water and allow to settle. @ Pure asafoetida will not leave any soap stone or other earthy matter at the bottom. © Ifasafoetida is adulterated, soap stone or other earthy matter will settle down at the bottom, 9 method: ' Adulterated 1516 MRA Detection of papaya seeds in black pepper Testing method: @ Add some amount of black pepper to a glass of water. © Pure black pepper settles at the bottom. © Inthe adulterated black pepper, papaya seeds float on the surface of water. Sq i IllQQDQD MES Detection of artificial/water soluble synthetic colours in chilli powder Testing method: @ Sprinkle chilli powder on the surface of water taken in a glass tumbler. @ The artificial colourants will immediately start descending in colour streaks. =MES Detection of cassia bark in cinnamon Testing method: @ Take small quantity of cinnamon in a glass plate © If adulterated, on close visual examination, cassia bark that comprises of several layers in between the rough outer and inner most smooth layers can be differentiated from cinnamon. © Cinnamon barks are very thin that can be rolled around a pencil or pen. It has a distinct smell ee N ~~ Detection of grass seeds coloured charcoal dust in cumin seeds Testing method: © Rub small amount of cumin seeds on palms. @ Ifpaims tum black, adulteration is indicated. ec) aw18 MES Detection of argemone seeds in mustard seeds Testing method: Take small quantity of mustard seeds in a glass plate, Examine visually for the argemone seeds. Mustard seeds have a smooth surface and when pressed, inside it is yellow in colour, Argemone seeds have grainy, rough surface and are black in colour, When pressed, inside it is white in colour, eo0°0 Detection of lead chromate in turmeric whole Testing method: @ Add small quantity of turmeric whole in a transparent glass of water. @ Pure turmeric will not leave any colour. © Adulterated turmeric appears to be bright in colour and leaves colour immediately in water.MES Detection of arti icial colour in turmeric powder Testing method: @ Add a teaspoon of turmeric powsler in a glass of water. @ Natural turmeric powder leaves light yellow colour while setting down, © Adulterated turmeric powder will leave a strong yellow colour in water while settling down, Detection of sawdust and powdered bran in powdered spices Testing method: @ Sprinkle powdered spices on the water surface. @ Pure spices will not leave any saw dust/powdered bran on the surface of water. © If spices are adulterated, saw dust/powdered bran will float on the surface. 1920 BSA Detection of extraneous matter (dust, pebble, stone, straw, weed seeds, damaged grain, weeviled grain, insects, rodent hair and excreta) in whole spices Testing method: @ Take small quantity of sample in a glass plate. © Examine the impurities visually © Pure whole spices will not have any impurities. © Impurities are observed visually in adulterated whole spices. Cs Detection of fennel seeds in cumin seeds Testing method: © Take small quantity of cumin seeds in a glass plate. © Examine visually for the fennel seeds. © Fennel seeds can be separated out by close examination,Miscellaneous22 HSER Detection of malachite green in green chilli and green vegetables Testing method: © Take a cotton piece soaked in water or vegetable oil. (conduct the test separately) @ Rub the outer green surface of a small part of green vegetable/chilli. © Ifthe cotton tums green, then itis adulterated with malachite green. HSER Detection of artificial colour on green peas Testing method: © Take iittle amount of green peas in a transparent glass © Add water to it and mix well © Letit stand for half an hour. © Clear separation of colour in water indicates adulteration, aiMS5EBR Detection of coloured dried tendrils of maize cob in saffron Testing method: © Genuine saffron will not break easily like artificial. Artificial saffron is prepared by soaking maize cob in sugar and colouring it with coal tar @ Take a transparent glass of water and add small quantity of saffron © Ifsaffron is adulterated, the artificial colour dissolves in water rapidly. A bit of pure saffron when allowed to dissolve in water will continue to give its saffron colour so long as it lasts Detection of white powder in iodised salt Testing method: @ Stir % teaspoon of sample of salt in a glass of water, © Pure salt dissolves completely and gives a clear solution or gives slightly turbid solution due to the presence of permitted anticaking agent in the salt. © salt is adulterated, solution turns dense white turbid in the presence of chalk powder and other insoluble impurities will settle down at the bottom. 2324 MSE Differentiation of common salt and iodised salt Testing method: Cut a piece of potato, add salt and wait for a minute. ‘Add two drops of lemon juice. If it is iodised salt, blue colour will develop. In the case of common salt, there will be no blue colour, Detection of clay in coffee powder Testing method: @ Add ¥% teaspoon of coffee powder in a transparent glass of water, @ Stir for a minute and keep it aside for 5 minutes. Observe the glass at the bottom. © Pure coffee powder will not leave any clay particles at the bottom. © If coffee powder is adulterated, clay particles will settle at the bottomMEA Detection of colour in supari pan masala Testing method: @ Add small amount of supari pan masala in a glass of water. © Pure supari masala will not leave any colour in water. © Ifadulterated, then colour dissolves in water immediately. Detection of exhausted tea in tea leaves Testing method: Take a filter paper and spread few tea leaves Sprinkle with water to wet the filter paper. Wash the filter paper under tap water and observe the stains against light. Pure tea leaves will not stain the filter paper. If coal taris present, it will immediately stain the filter paper. Goo0oe PCM)26 M5RA Detection of iron filings in tea leaves Testing method: @ Take small quantity of tea leaves in a glass plate. © Move the magnet through the tea leaves. © Pure tea leaves will not show any iron filings on the magnet. © Ifadulterated, then iron filings will be seen on the magnet. Detection of chakunda beans in pulses Testing method: @ Take small quantity of pulses in a transparent glass plate. © Examine the impurities visually. © Chakunda beans can be separated out by close examination CenteMEA Detection of rhodamine B in sweet potato Testing method: @ Take a cotton ball soaked in water or vegetable cil. (conduct the test separately) © Rub the outer red surface of the sweet potato. © If cotton absorbs colour, then it indicates the usage of rhodamine B for colouring the outer surface of sweet potato. HSER Detection of wax polishing on apple Testing method: @ Take a blade and scratch the surface of the apple. @ Wax comes out if wax polishing has been done. ee28 MSZ Detection of chicory powder in coffee powder Testing method: @ Toke a transparent glass of water. @ Adda teaspoon of coffee powder. © Coffee powcler floats over the water but chicory begins to sink.We value your inputs/suggestions as a reader of this manual and we appreciate your feedback on the following: ‘A. Your general impression about the manual B. Do you think the contents of this manual need improvement? If so, please outline the improvements you would like to see. ‘Are you aware of any household test for any food product that has not been covered in this c_ Manual? Ifyes, kindly share with us the basic information or a detailed method sheet for inclusion inthe nextrevision. ‘Any other info which you feels relevant to this manual Please send this feedback form by post or email Ms. Kanika Aggarwal Technical Officer Food Safety and Standards Authority of India FDA Bhawan, Kotla Road, New Delhi ~ 110002 Email: labs@fssai govin_ Esti BH Agere b oow Fb wa em omg Gert ar ore we ste ea oMEs Pri & vida 4 iste aed a goat & a 4 ome ware wa: @ wr ane fear 4 ga Age #1 areh 4 ag que ern afey ? afe ef, A qoer a yar aay | a aur ony PM erg sere } ar F foe Wa Ve wert ak ¥ orwad soi ga age 4 afta a fear ve et? ote et, dt qua wf ae gem ert = sera wad ar awe ore Geter 4 ena oS & fay vw faega safe way a ge Agee } wa ow ora ag eae cron) qua ug diste off sre 8 sera Sta O Pefettra ot Ato e gat @frer sera Tartar sftrart carey Gren Been ya are TPT wosiy a, Bice ws, ag feet 10002 g-4at labs@fssai.gov.in AeQuick tests for establishing tentative authentication of food products by sensory evaluation ert CL Ce Read 1. Synthetic milk gives bitter aftertaste. Milk Synthetic milk | 2. I adulterated, it gives a soapy feeling on rubbing between the fingers. Black pepper/ Coated with | Black pepper coated with mineral ol gives kerosene Cloves mineral oil like smell 1. Take teaspoon of chill powder in a glass of water and brick powe examine the residue rick powder, | 2. when the residue is rubbed & if any grittiness is felt it Chilli powder salt power indicates the presence of brick powder/sand, 3. When the white residue is rubbed, soapy and smooth feel indicates the presence of soap stone. Volatile oil L. Exhausted cloves can be identified by its small size and extracted shrunken appearance. Cloves cloves (exhausted 2. The characteristic pungency of genuine cloves is less cloves) pronounced in exhausted cloves. 1. Rub little sugar on palm and smell. If adulterated with urea, it will smell of ammonia, Sugar Urea 2. Dissolve a small amount of sugar in water 3. If adulterated, urea in sugar gives a smell of ammonia Wheat “Rice. 1. Separate out the non-characteristic grains and examine. “eater Kernel Bunt Kernel bunt has a dull appearance, blackish in colour Bajra, Channa, and rotten fish smell. Barley ete 1. When dough is prepared from resultant atta, less water is needed. Atta Resustant a2 | > The normal taste of chapati prepared out of ata is somewhat sweetish whereas those prepared out of adulterated will taste insipid (tasteless). s: Sand or 1. Puta little quantity of sago in mouth. ago talcum 2. Ifadulterated, it will have a gritty feel 1. Taste for addition of common salt. mmon sal Powered spices | Common salt | i present, it wll taste salty 1. Taste small quantity of sample. 2. Artificial sweetener leaves a lingering sweetness on Artificial tongue for a considerable time and leaves a bitter after Sweet meats Sweetener taste (Note: This method is applicable if artificial sweetener is used in addition to sugar)ISSAL vzrexseorzscu Inspiring Trust, Assuring Safe & Nutritious Food CONTACT US For more information, visit our website | Write to us at snfathome@fssai.gov.in with your suggestions and queries